The Perfect Grilled Bone-In Chicken Legs: How Long to Cook for Juicy, Crispy Results Every Time

Are you tired of ending up with either burnt or undercooked chicken legs on your grill? I’ve been there too! After years of trial and error (and some pretty embarrassing BBQ failures), I’ve finally mastered the art of grilling bone-in chicken legs to perfection. Today, I’m gonna share everything I’ve learned about how long to grill bone-in chicken legs for that ideal combination of juicy meat and crispy skin.

Why Bone-In Chicken Legs Are BBQ Gold

Before we dive into timing, let’s talk about why bone-in chicken legs are such a fantastic choice for grilling:

• More affordable than many other cuts
• Naturally moist and forgiving for beginners
• That bone adds extra flavor during cooking
• Perfect for feeding crowds without breaking the bank
• Kids and adults both love them

The Short Answer: How Long to Grill Bone-In Chicken Legs

For those who just want the quick answer

Grill bone-in chicken legs for 30-35 minutes over medium-high heat (about 450°F) until they reach an internal temperature of 185°F, flipping every 5 minutes

But there’s so much more to know if you want consistently amazing results!

The Secret Most Recipes Get Wrong: Cook to 185°F, Not 165°F

Here’s something that changed my grilling game forever: while 165°F is technically safe according to the FDA, bone-in chicken legs are much better when cooked to 185°F.

Why? At 165°F, the dark meat in legs is still tough and stringy. The connective tissue in dark meat needs more heat to break down properly – that breakdown starts around 170°F but isn’t complete until about 185°F.

Don’t worry about drying them out – chicken legs have enough fat and collagen that they’ll still be juicy at this temperature. In fact, you can go as high as 195°F and they’ll still be moist and tender!

Step-by-Step Guide to Perfectly Grilled Chicken Legs

What You’ll Need

• Bone-in chicken legs (drumsticks or leg quarters)
• Salt and pepper (or your favorite seasoning)
• Meat thermometer (absolutely essential!)
• Grill (gas or charcoal)

Preparation (10 Minutes)

1. Trim excess skin and loose joint pieces – This helps prevent flare-ups and gives more even cooking.

2. Pat dry with paper towels – Moisture is the enemy of crispy skin! This step is crucial.

3. Season as desired – Simple salt and pepper works great, or use your favorite rub. No need to oil the chicken – the skin has plenty of fat.

4. Let rest at room temperature (optional) – If you have time, letting them sit out for 15-30 minutes before grilling helps them cook more evenly.

Grilling Method (30-35 Minutes)

1. Preheat your grill to 450°F – This is medium-high on most gas grills. For charcoal, aim for a medium heat where you can hold your hand 5 inches above the grate for 4-5 seconds.

2. Clean and oil your grates – Prevents sticking and makes for easier cleanup.

3. Place chicken legs on the grill over direct heat – Direct heat gives you that initial sear for crispy skin.

4. Close the lid – This helps maintain consistent temperature.

5. Flip every 5 minutes – This ensures even cooking and prevents burning.

6. Check temperature after about 20 minutes – Insert the thermometer into the thickest part of the meat, away from the bone.

7. Continue cooking until 185°F – This usually takes 30-35 minutes total, but trust your thermometer, not the clock!

8. Rest for 5-10 minutes before serving – This allows juices to redistribute throughout the meat.

Direct vs. Indirect Heat Method

There are actually two popular methods for grilling chicken legs:

Method 1: Direct Heat Throughout (Simpler)

• Cook over direct heat the entire time
• Flip every 5 minutes
• Works well when you can maintain a steady 450°F
• Takes about 30-35 minutes total

Method 2: Combined Direct and Indirect Heat (More Control)

• Sear over direct heat for 2 minutes per side
• Move to indirect heat for about 20 minutes
• Return to direct heat for final crisping and BBQ sauce application
• Takes about 35-40 minutes total

I personally prefer Method 1 for its simplicity, but Method 2 gives you more control if you’re having trouble with flare-ups or burning.

Common Problems and Solutions

Problem: Burning on the Outside, Raw Inside

Solution: Your grill is too hot. Aim for 450°F surface temperature, not hotter. If using a charcoal grill, move coals to one side and use indirect heat.

Problem: Taking Forever to Cook

Solution: Your grill isn’t hot enough. Make sure you’re preheating properly and maintaining at least 400°F.

Problem: Still Pink Near the Bone

Solution: Don’t panic! Sometimes chicken can appear pink near the bone even when fully cooked. Trust your thermometer – if it reads 185°F, you’re good to go.

Problem: Skin Sticking to the Grill

Solution: Make sure your grates are clean and oiled before cooking. Also, don’t try to flip the chicken too early – it will release naturally when ready.

Adding BBQ Sauce? Here’s When to Do It

If you wanna add BBQ sauce, wait until the last 5 minutes of cooking. Adding it too early will cause the sugars in the sauce to burn before the chicken is done.

Apply a thin layer, close the lid for 2-3 minutes, flip, apply another layer, and finish cooking. The sauce will caramelize perfectly without burning.

How to Tell When Chicken Legs Are Done Without a Thermometer

While I strongly recommend using a meat thermometer (they’re cheap and will save you so much grief), here are some visual cues if you don’t have one:

• Juices run clear when pierced (not pink)
• Meat pulls away from the bone slightly
• Legs move easily in joint when twisted
• Skin is crisp and golden brown

But seriously, just get a thermometer. They’re like $10 and totally worth it.

What to Serve With Grilled Chicken Legs

These go great with classic summer sides like:

• Coleslaw
• Potato salad
• Grilled corn on the cob
• Cucumber salad
• Baked beans
• Fresh watermelon

Storage and Leftovers

If you’re lucky enough to have leftovers:

• Refrigerate within 2 hours in an airtight container
• Will keep for 3-4 days in the refrigerator
• Reheat in a 325°F oven for 10-15 minutes for best results (microwaving will make the skin soft)

Final Thoughts

Grilling bone-in chicken legs isn’t about following a strict timeline – it’s about understanding the process and cooking to the right temperature. Once you get the hang of it, you’ll be the grilling hero at every backyard BBQ!

Remember the key points:

• Dry skin = crispy skin
• Cook to 185°F for tender, juicy meat
• Flip regularly for even cooking
• Let them rest before serving

Now go fire up that grill and enjoy some perfectly cooked chicken legs! And if you have any questions or want to share your own grilling tips, drop a comment below – I love hearing from fellow grill enthusiasts!

FAQ

Q: Can I use this method for chicken leg quarters (with thigh attached)?
A: Yes! The same principles apply, though they may take 5-10 minutes longer due to the larger size.

Q: Should I marinate my chicken legs before grilling?
A: You can, but it’s not necessary. A good dry rub and proper cooking technique will give you amazing flavor.

Q: Can I grill frozen chicken legs?
A: No, always thaw completely first. Otherwise, the outside will burn before the inside cooks through.

Q: Is it better to grill with the lid open or closed?
A: For chicken legs, keep the lid closed. This helps maintain even cooking temperature and prevents flare-ups.

Q: Do I need to oil the chicken before grilling?
A: Nope! The skin has plenty of natural fat. In fact, the skin will be crispier without added oil.